| 1 | Preheat oven to 325°F (165 c). |
| 2 | Cream together butter and sugar until light and fluffy. |
| 3 | stir in hazelnuts, lemon juice and vanilla. |
| 4 | Mix in flour to form a firm dough. |
| 5 | on a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds. |
| 6 | Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. |
| 7 | Cool on wire rack. |
| 8 | icing: |
| 9 | sift powdered sugar into a bowl; add butter and raspberry liqueur. |
| 10 | Stir in 1 ?tablespoons hot water, drop by drop, until mixture is of spreading consistency. |
| 11 | You may not need all the water. |
| 12 | Spread icing onto completely cooled cookies. |
| 13 | makes about 30 cookies. |
